Sweet Ricotta Strawberry Chocolate Cups

Sweet Ricotta Cups

Lately it seems there’s always a request to bring a dessert…to a block party, a grad party, a friend’s party.  This one is a dietitian’s dream!  With sweet strawberries, dark chocolate and low fat ricotta, it’s one of my favorites.  And every time it’s served, it’s a hit!

Sweet Ricotta, Strawberry & Chocolate Cups (makes 18 minis)

1 package won ton skins (18 skins used)

1 cup low fat ricotta

1 ounce (1/4 cup) dark chocolate chips (at least 60% cacao), chopped

9 ripe strawberries, cut in half and sliced thin

1 tablespoon sugar

1 teaspoon vanilla extract

1 tablespoon canola oil

Preheat oven to 350 degrees.  Prepare mini muffin tins with light coating of cooking spray.  Place 1 skin in each cup, pressing gently to form.  Brush edges lightly with oil.  Bake 7-10 minutes (until very lightly brown).  Allow to cool.

In the meantime, mix sliced strawberries with sugar in a small bowl.  Allow to sit until the strawberries release some juice (5 minutes).  Combine ricotta and vanilla in a medium bowl.  Mix in chocolate.  Fold in strawberries.

To serve, place about 1 tablespoon filling in each cup.  Arrange on a plate for serving and ENJOY!


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